One Pan Spring Tuscan Quinoa Bake recipes

Ingredients

• 1/3 cup olive oil
• 1/4 cup sun-dried tomato pesto
• 1 tablespoon dried basil
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon crushed red pepper (or to your liking)
• 1-2 cloves garlic, minced or grated
• salt
• pepper
• 1/3 cup kalamata olives, halved
• 1/3 cup roasted, marinated artichokes, drained + roughly chopped
• 2 tablespoons pickled pepperoncinis, roughly chopped (optional)
• 3 cups cooked quinoa*
• 4-8 ounces ricotta cheese (omit for vegan version)
• 8 ounces mozzarella cheese, shredded (omit or use vegan cheese for vegan version)
• 2-3 red bell peppers, sliced
• 8-12 pepperonis (optional)
• 2-4 ounces pecorino cheese, freshly grated (omit for vegan version)
• cherry tomatoes
• basil

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